Butterfly Cake

Name: Butterfly Cake
Yield: 4 servings
Ingredients: 2 c. sugar; 2/3 c. margarine, softened; 2 1/2 c. plain flour; 1 1/4 c. milk; 1/2 c. cornstarch; 1/2 c. salad oil; 2 1/2 tsp. baking powder; 1 tsp. salt; 1 tsp. vanilla; 4 eggs

Vegetarian Dairy

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Ingredients

2 c. sugar ⓘ
2/3 c. margarine, softened ⓘ
2 1/2 c. plain flour ⓘ
1 1/4 c. milk ⓘ
1/2 c. cornstarch ⓘ
1/2 c. salad oil ⓘ
2 1/2 tsp. baking powder ⓘ
1 tsp. salt ⓘ
1 tsp. vanilla ⓘ
4 eggs ⓘ

Instructions

Cream margarine and sugar until blended, light and fluffy; reduce speed to low. Add flour, milk, cornstarch, oil, baking powder, salt, vanilla and eggs; beat until mixed. Increase speed to high; beat 2 minutes. Spoon batter into 3 (9-inch) pans (greased). Bake 25 minutes at 350°. Frost with Lemon Buttercream Frosting.

Nutrition & Diet Analysis (per serving)

838 kcal 42% DV

Protein Fat Carbs

Macronutrients

Protein 6.6g 13% DV

Total Fat 42.4g 54% DV

Carbs 97.6g 36% DV

Fiber 2.2g 8% DV

Sugar 14.7g 29% DV

Electrolytes

Sodium 12824.8mg 100% DV

Potassium 342.3mg 7% DV

Cholesterol 66mg 22% DV

Vitamins & Minerals

Vitamin A 62.8mcg 7% DV

Vitamin C 13mg 14% DV

Vitamin D 0.4mcg 2% DV

Calcium 1649.8mg 100% DV

Iron 6.4mg 35% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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